Begin by bringing a pot of water to a boil. Add the cooked, drained edamame and cook according to package instructions, typically 3-5 minutes. Once tender, drain and rinse under cold water to halt the cooking process, ensuring they cool completely.

While the edamame cools, take a medium-sized cucumber and dice it into small cubes. Peel and dice the 3 firm but ripe mangos, and chop 1 medium red onion finely.

In a large mixing bowl, combine the chopped cucumber, mango, and red onion. Add 1 can of drained and rinsed black beans and 1 can of sweet corn. Finally, finely chop 2 tablespoons of fresh basil and grate 3 cloves of garlic before stirring everything together.

In a small bowl, whisk together 1 tablespoon of red wine vinegar, 1 tablespoon of extra virgin olive oil, 1/2 teaspoon of sea salt, and 1/2 teaspoon of black pepper. Squeeze in the juice of 1-2 lemons or limes.

Gently toss all the ingredients together in the mixing bowl until everything is evenly coated with the dressing. For a finishing touch, dice and sprinkle 1 ripe avocado on top. Serve immediately for the freshest taste.